Super Macarons with Raspberries and Pink Mascarpone

Name: Super Macarons with Raspberries and Pink Mascarpone
Cuisine: French
Ingredients: 1 cup plus 1 tbsp (250 g) mascarpone; 3 tbsp heavy cream; 2 to 3 tbsp superfine sugar; 2 tbsp (Home Made) raspberry jam; seeds from 1 vanilla bean; 1 pint (300 g) raspberries; 12 large (2¾- to 3¼-inch/7- to 8-cm) macaron shells

Preparation info

Difficulty
Easy

Appears in

Home Made Summer

By Yvette van Boven

Published 2013

About

Ingredients

For the Filling

1 cup plus 1 tbsp (250 g) mascarpone
3

Europe
France
Summer
Cookies
Gluten-free
Vegetarian
Mediterranean

Method

Make the filling

In a medium bowl, use a whisk to combine the mascarpone with the cream, sugar, and vanilla bean seeds. Gently fold in the raspberry jam and then half of the fresh raspberries and stir until you have a creamy, rough filling.

Place a spoonful of cream on the flat side of one macaron shell, arrange about 5 raspberries on the filling, a